Effect Of Additives On The Quality And Nutritional Value Of Qinhei No.1 Wheat Bread

Qinhei NO.1 is a new cultivated variety of black wheat in recent years, which is the black health function of high iron and zinc, low sodium. It is getting research hotspot recently for its distinctive nutrient and health function.In this paper, Qinhei NO.1 and bread flour as the raw materials whereas KGM, soybean isolate protein and lecithin as additives, on the recipe of black wheat bread, effect of additives on the rheological properties of the black wheat dough and bread staling process were studies. All the results were showed below:1. In order to optimize the recipe for the black wheat bread, addition quantity of black wheat flour was taken as the single factor, research on the effect of black wheat flour on hardness, moisture, specific volume and sensory quality. Recipe parameters were optimized by quadric regression orthogonal rotary design experiments. The results showed that the degree of the factors significantly influence on the quality(hardness) of bread is: black wheat flour>yeast>sugar. The optimum recipe conditions are as follows: black wheat flour 17.7%, yeast 1.3%, sugar 19.9%. The hardness of bread can be down to 540.0g under the optimum recipe conditions.2. Study on the effect of KGM, soybean isolate protein and lecithin on dough rheological properties. The results show that: with adding more KGM, water absorption, development time, area under the curve and resistence to extension are increased, while stability time and degree of extending are reduced, therefore, adding KGM on dough have a negative impact; with adding more soybean isolate protein, water absorption, development time and resistence to extension are increased, while under the curve and degree of extending are decreased, so, adding soybean isolate protein have a bad effect on dough; with adding more lecithin, water absorption and development time are reduced, stability time is increased next to reduce,area the curve and resistence to extension are increased, while the degree of extending has few alter, therefore, an appropriate amount of lecithin(0.6%) can improve the processing characteristics of dough, but adding too much will have a negative impact on dough.Research on the effect of KGM, soybean isolate protein and lecithin on the aging of black wheat bread. The results show that: adding the appropriate amount of KGM(0.2%-0.4%) and lecithin(0.3%-0.6%) could delay the aging of black wheat bread; soybean isolate protein have on the effect of antiaging.3.In order to optimize the recipe for the additives of black wheat bread. The effects of additional quantity of KGM, soybean isolate protein and lecithin on the hardness, moisture, specific volume and sensory quality were investigated by the single factor experiments. Recipe paraments were optimized by regression orthogonal rotary design experiments. The results showed that the degree of the factors significantly influence on the quality(hardness) of black wheat bread is: soybean isolate protein>lecithin>KGM. The optimum recipe condtions are as follows: KGM 0.1%, lecithin 0.58%, soybean isolate protein 1.8%.The hardness of bread can be down to 637.25g under the optimum recipe conditions.4.Compared the nutrient among bread, black wheat bread and black wheat additives bread, the results show that: the black wheat additives bread have higher protein, fiber, iron, znic than the others and fat is lower than them.The nutrient of black wheat additives bread meets the moder health food requirement.